My New Year’s Resolution for 2013 has been rather simplistic — get my weight up to 230 pounds. That may seem like a piece of cake for some people. But in my Disney show, my high metabolism does not allow for me to balloon that fast. The good thing is that my appetite from having started working out last year got me up to 215 pounds. My height has been a blessing in terms of distributing my weight gain, so I don’t look as though I weigh over 200 punds. The weight training I have been doing so far in 2013 is blowing up everything to the point where my wardrobe is fitting snug and the protein powders keep me in the refrigerator — even in the middle of the night — when I’m not at a restaurant ordering from a menu. I will be at my target weight in no time and then probably find myself wondering what a few additional pounds on top of 230 would look like. Needless to say, in my Disney show, I will enjoy getting there.
In keeping with my constant appetite frenzy, I had met with a friend at a Japanese barbecue restaurant that she and I had gone to a few times during the summer. To the casual pedestrian, Gyu-Kaku at 210 E. Ohio Street in the Streeterville neighbourhood may look like a tourist trap. Only once you go in and hear all the Japanese being spoken do you realize that this restaurant is a haven of authenticity. For me, it also means a lot of food and me diligently working towards fulfilling my New Year’s Resolution quite possibly well in advance of the year ending. As frosty as it was outside and being only a few blocks away from Lake Michigan where the wind was whipping back and forth between the skyscrapers, sitting down at a table with a hot barbecue grill in the middle was a splendid option.
We started with drinks, one thing that bartenders at Asian restaurants do to complete satisfaction. My friend had an Asian pear martini. I had a lychee mojito. Martinis and mojitos are as popular as or more popular than beer in Chicago. And bartenders get martinis and mojitos right. Along with our drinks came miso soup. Noting from an off-the-shelf carton, I can attest. There was no salt in it. Any time a dish comes heavy with salt, that is a huge indication of something not being homemade. All you get with the miso soup at Gyu-Kaku is flavour, not the risk of high blood pressure. I turned my cup up and slurped it true Japanese style. The soup was delicious and it warmed me up on the inside. There was no need to be a prude about it. After we had finished our cups of happiness then came a cup of pure bliss. If you have ever had salad at a Japanese restaurant, then you know what it is like to be in good favour. Cucumber, cherry tomatoes, fresh lettuce, eggs, cheese, ginger dressing, and smiles are all you get. It was exactly what we wanted, as we had anticipated devouring some of the salad ever since we had decided to meet at Gyu-Kaku for dinner.
We had ordered the Geisha course, which was enough for two people. Just as the first round of meat and vegetables arrived for us to put on the barbecue, there was some sashimi salmon brought to the table. Served raw, we employed our chopsticks and worked them on the salmon without dropping anything. Well, whatever we did drop ended up on our tongues where it eventually disappeared down our throats. The sashimi salmon was the last bit of raw meat that we had. It was then time for us to begin grilling our own meat and continuing with our moment of food happiness.
With the Geisha course, my friend and I were presented with a few marinated meats that we had to grill ourselves. Prime rib eye stead. Bara kalbi. Chuck kalbi. Bistro harami. Shrimp. Vegetables consisting of corn, onions, bell peppers, zucchini, and mushrooms. Smiles. Since we are regulars at Gyu-Kaku, we knew the routine as far as how long each meat was to remain on the grill and whether to place the items in the middle or on the sides. We were quite efficient and even slick enough to pluck some of the meat from the grill with our chopsticks. With amazing agility, we grilled, ate, had conversation, and nodded with appreciation for all the good things that had been seasoned well, cooked to our satisfaction, and gobbled to completion. Move over Korean barbecue. Hello, Gyu-Kaku.
Now, of all the menu items to come with the Geisha course, the one that I love the most is the bibimbap. Queue scene with me walking like the Frankenstein monster, arms outstretched, and moaning. What do you want? Bibimbap. What do you like to eat? Bibimbap. What can you not get enough of? Bibimbap. You’re a zombie, so now what do you want? Bibimbap. Prepared tableside in a hot concrete bowl, my friend and I requested to have our bibimbap spicy. We are not adverse to having the flavour of our food pop by the addition of peppers. Bibimbap is not meant to be served like baby food. It is meant to make the scalp exhale heat. And on what was very much a frosty Friday night, we were zombies that groaned, grunted, and applied our chopsticks to our bowls of bibimbap. Have you ever known the Frankenstein monster to derive any pleasure before the townspeople torched to tower to which he fled? He should have been granted a taste of bibimbap. He may have become a welcomed part of the community.
After polishing off all the delectable meats, vegetables, and further making ourselves bibimbap-satisfied zombies, we sat for a moment before indulging a sweet. We were always accustomed to sitting downstairs and had never paid attention to the area beyond the upstairs bar where we often wait before getting our table. Well, this evening, we sat in the upstairs part of the restaurant, which is past the upstairs bar. Same cozy ambience and still filled with other Japanese who were no doubt happy to have a restaurant in the city reminiscent of what they had in Japan, we took it all in as we let our stomachs settle. And then came the dessert option. Marshmallows, dark chocolate, and Graham crackers sat on a plate before my friend and I got our skewers and sang our own brand of a campfire song while roasting our marshmallows. Nothing spectacular and no presentation with a wow factor, as it was just us preparing our own dessert. If you ever engage the notion of making samores in the future, I highly recommend dark chocolate and if it is bittersweet chocolate, all the better. For an after-dinner drink, it was loose leaf green tea for us. None of that what-not in the bag, especially with us being tea snobs. And we drank it without any sugar, which was an indication that it was a very, very good leaf. When we were done, we banged our glasses on the table and yelled “arigato” to our server. Well done.
Gyu-Kaku is whistling distance from the Magnificent Mile. For those with milder palates, there are numerous restaurant options to satisfy your appetite. But for those who love a good adventure, Gyu-Kaku is certainly an option I would entertain every time the chance comes up. It is a great place to go with friends who don’t mind rolling up their sleeves and taking part in the cooking process of the food. Everything is marinated to perfection, if not beyond idyllic. All you have to do is engage, enjoy, and appreciate the package. Perhaps in your very own Disney, you too will walk around like the Frankenstein monster, grunting, growling, and gobbling all good things Gyu-Kaku can put in front of you. And would you look at that. I am now a little over 215 pounds, per the scale. I’m well on my way.